Preheat your Z Grills pellet smoker to 225°F.
While your grill preheats, remove your smoked ham from the package. It may be pre-glazed. In this case, rinse it off. Pat the ham dry with paper or cloth towels.
Score the ham’s exterior by cutting the skin in a crisscross pattern. If your ham is spiral cut, you can skip this step.
Place a temperature probe inside your unglazed ham, and then put both inside your pellet grill. Close the lid.
Smoke your unglazed ham until the internal temperature reaches 130°F to 135°F, about 1-2 hours or 10 minutes per pound of ham.
While your ham is smoking, prepare the glaze. Mix all glaze ingredients (brown sugar, maple syrup, Dijon mustard, cinnamon, and allspice) in a saucepan until well incorporated.
Heat the glaze over medium heat, frequently stirring until the sugar completely dissolves and the glaze becomes a syrup-like consistency. If you accidentally make the glaze too thick, add a tablespoon of liquid (like apple juice, root beer, or beer) to the glaze to thin it out.
Remove the ham from the grill (after it reaches an internal temperature of 130°F). Place it in a grill-safe dish (like an aluminum pan or cast-iron skillet).
Brush on the glaze evenly across the entire ham. If you don’t use all the glaze, that’s okay.
Place the glazed ham back in your 225°F pellet smoker.
Every 10 minutes, apply or reapply more glaze. Use your reserved glaze or hot glaze from your pan drippings.
Remove your ham when the internal temperature reaches 140°F.
Lightly cover the ham with foil and allow it to rest for 10-30 minutes before serving.
